Fat-free chocolate cake

"Fat-free", doesn't it sound well-behaved? Not a bit of it, it's packed with sugar, and I'm not going to mention the topping! But it's simple to make and tastes good.

Separate four eggs and whisk the whites until stiff.
In another bowl whisk the yolks with 125g golden castor sugar until pale and fluffy.
Sift in three tablespoons of cocoa and a teaspoon of baking powder.
Fold in the egg whites and 225g of ground almonds. Add a generous teaspoon of vanilla essence.
Put in a loose-bottomed tin and bake for about 30 minutes at gas mark 6.
Keep in the tin until cold.

The ground almonds give a lovely texture. The cake didn't last long!

Family were home for Easter and brought some rather yummy chocolates. (They didn't last long either.)

The packaging was charming.

Talk about building excitement!

And what's better than several layers?!

I've had a really lovely Easter 

and I hope that you did too.